A fragrant and hearty soup with mushrooms, cucumbers and spices that will warm you up in the cold season
Mushroom brine is a dish that combines a rich mushroom aroma, light sourness from cucumbers, and the spiciness of spices. Thanks to dried porcini mushrooms and marinated additives, the soup is thick, aromatic and very filling.
When it’s cold and damp outside, and I want something really warming and tasty, I always cook it. Rich mushroom aroma, light sourness from pickles, tomato base and spicy notes of spices — all this together creates a perfect balance of flavors. My relatives say that after such a pickle, you don’t even need a second course – the soup turns out to be so hearty and rich that it satisfies hunger for a long time.
Mushroom pickle is a great vegetarian version of the classic pickle. Thanks to the combination of dried porcini mushrooms, fresh mushrooms and marinated additives, the taste is deep and multifaceted. I often cook it when the mushroom season is over, but I want to remind of the forest aroma. The recipe is quite simple, although it requires a little cooking time, but the result is worth it.
Ingredients for 4-5 servings, 3 liter saucepan
- Dried porcini mushrooms – 20 g
- Fresh mushrooms – 4-5 pcs. (or 150–200 g)
- Salted or pickled mushrooms (optional) – 50–70 g
- Potatoes – 1–2 medium pcs.
- Salted cucumbers — 3–4 pcs. (medium size)
- Onion – 1 large head
- Tomatoes in their own juice (chopped) – 1 can (400 g)
- Allspice peas – 4-5 pcs.
- Bay leaf — 1–2 pcs.
- Vegetable oil — 2–3 tbsp. l. for frying
- Salt and ground black pepper – to taste
- Olives (green or black) — 10–12 pcs. for submission
- Lemon – ½ pc. (rounders)
- Fresh greens (dill, parsley) – for serving
- Cucumber brine — 3–5 tbsp. l. (to your taste)
Cooking time:
Preparation of ingredients – 20 minutes
Brewing – 40-45 minutes
Infusion – 30 minutes
Total time – about 1 hour 30 minutes
Calorie (approximate):
For 100 g of ready-made soup – 45-55 kcal
One portion (about 400 ml) – 180-220 kcal
The soup is quite light, but thanks to the mushrooms and potatoes it is well filling.
Preparing mushroom brine
Step 1. Broth base
First, soak the dried porcini mushrooms in hot water for 15-20 minutes to soften them. Then wash them and cut them into small pieces.
Pour 2 liters of clean water into a saucepan, add diced potatoes, soaked porcini mushrooms, bay leaf and allspice. Put on the fire and cook on medium heat for about 15-18 minutes, until the potatoes are half cooked. During this time, the dried mushrooms will give off their wonderful aroma and make the broth rich.
Step 2. Frying the dressing
While the base is cooking, finely chop a large onion. Heat 2-3 tablespoons of vegetable oil in a frying pan and fry the onion until translucent and lightly golden. Add the tomatoes in their own juice along with the juice from the can. Simmer everything together for 8-10 minutes so that the tomatoes are cooked well and the sauce becomes thicker. I sometimes add a pinch of sugar if the tomatoes are too sour – it balances the taste.
Step 3. Adding cucumbers and mushrooms
Cut the pickles into small cubes. Together with 3-4 spoons of brine, transfer them to the pot with the potatoes. Add the contents of the pan with onions and tomatoes to it. Mix well.
Cut the mushrooms into thin slices. Cut salted or pickled mushrooms (if using) into small pieces. Add all the mushrooms to the soup and cook for another 15-18 minutes over low heat. During this time, the soup will acquire a full-fledged mushroom flavor and become truly rich.
Step 4. Final touches
At the end of cooking, add chopped olives and taste the soup for salt. If necessary, add salt or add a little more pickled cucumber for a more pronounced acidity. Turn off the heat, cover the pan with a lid and let the brine infuse for 25-40 minutes. During this time, all the flavors will be perfectly combined.
Tips:
- If the pickles are very sour, add them a little later or reduce the amount of brine.
- Dried porcini mushrooms are a key ingredient. Do not replace them completely with mushrooms, because the aroma will be much poorer.
- Try adding different seasonings: a pinch of dried thyme or ground paprika for additional depth of flavor.
- If you want to make the soup even more hearty, add 1-2 tbsp. l. pearl barley together with potatoes.
This recipe is easy to change to suit your taste. Replace part of the champignons with wild mushrooms (chanterelles, porcini mushrooms), if they are available. You can add:
- Sauerkraut (2-3 tablespoons) for even more acidity
- Carrot or bell pepper in dressing
- A few capers along with olives for a classic brine accent (my favorite)
For a spicy version, add finely chopped fresh chili or hot sauce at the end.
What to serve with
Mushroom brine is best served hot, in deep plates. Be sure to put a lemon wedge in each plate – it perfectly emphasizes the acidity. Sprinkle with fresh herbs (dill or parsley) and add a few olives.
It is especially tasty with a piece of black bread, garlic croutons or a spoonful of sour cream (if it is not a strictly lean version). My children love to eat with rye crackers.
The finished mushroom pickle is perfectly stored in the refrigerator in a closed pan or containers for up to 3 days. The taste even becomes rich on the second day. Reheat well before serving. The soup can also be frozen in portions – it can be stored in the freezer for up to 2 months. Defrost simply – transfer from the freezer to the refrigerator for several hours and then reheat.
Cook with love, experiment with spices and be sure to let the soup steep well – then it will really open up.
More interesting soup recipes on our website:
Rich pea soup – very satisfying and perfectly warms in cool weather. Thanks to peas and aromatic spices, the dish has a rich taste and thick texture. This is a classic homemade soup that gives a feeling of comfort and keeps you full for a long time.
Vegetable soup with hearts – combines the benefits of vegetables with the rich taste of meat. Chicken hearts make the dish nutritious and add a nice texture. This is an affordable and hearty lunch option that easily fits into the daily menu.